scholarly journals The effects of temperature on the composition and physical properties of the lipids of Pseudomonas fluorescens

1971 ◽  
Vol 125 (3) ◽  
pp. 733-742 ◽  
Author(s):  
J. Cullen ◽  
M. C. Phillips ◽  
G. G. Shipley
Keyword(s):  
Fatty Acids ◽  
Pseudomonas Fluorescens ◽  
Unsaturated Fatty Acids ◽  
Molecular Packing ◽  
Phase Behaviour ◽  
Pressure Area ◽  
Different Temperatures ◽  
Octadecenoic Acids ◽  
The Individual ◽  
Cis And Trans

1. Pseudomonas fluorescens was grown at various temperatures between 5°C and 33°C. The extractable lipids from organisms at various stages of growth and grown at different temperatures were examined. 2. The extractable lipids contained phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and an ornithine-containing lipid. The relative amounts of these lipids did not vary significantly during growth or with the changes in growth temperature. 3. The major fatty acids were hexadecanoic, hexadecenoic and octadecenoic acids and the cyclopropane acids methylene-hexadecanoic and methylene-octadecanoic acids. The relative amount of unsaturated acids (including cyclopropane acids) did not change significantly during growth, but increased with decreasing temperature. 4. Phosphatidylethanolamines with different degrees of unsaturation and containing different amounts of cyclopropane acids were isolated from organisms grown at 5°C and 22°C and their surface and phase behaviour in water was investigated. Thermodynamic parameters for fusion and monolayer results for cyclopropane and other fatty acids were examined. 5. The surface pressure–area isotherms of phosphatidylethanolamines containing different amounts of unsaturated fatty acids show small differences but the individual isotherms remain essentially unchanged over the temperature range 5–22°C. X-ray-diffraction methods show that the structures (lamellar+hexagonal) formed in water by phosphatidylethanolamine, isolated from organisms grown at 5°C and 22°C, are identical when compared at the respective growth temperatures. This points to a control mechanism of the physical state of the lipids that is sensitive to the operating temperature of the organism. 6. The molecular packing of cyclopropane acids is intermediate between that of the corresponding cis- and trans-monoenoic acids. However, substitution of a cyclopropane acid for a cis-unsaturated acid has insignificant effects on the molecular packing of phospholipids containing these acids.

STORAGE TEMPERATURE AS A FACTOR OF FAT MIGRATION IN GLAZED SUGARY CONFECTIONERY PRODUCTS

1970 ◽  
pp. 78-80
Author(s):  
N. B. Kondratyev ◽  
Е. V. Kazantsev ◽  
O. S. Rudenko ◽  
N. А. Petrova ◽  
I. А. Belova
Keyword(s):  
Fatty Acids ◽  
Migration Rate ◽  
Unsaturated Fatty Acids ◽  
Storage Temperature ◽  
Polymorphic Form ◽  
Specific Rate ◽  
Confectionery Products ◽  
Different Temperatures ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

The fat migration processes by changing the fatty acid composition of individual parts of glazed sweets with praline-type bodies (based on peanuts) during storage at different temperatures was studied. The main mechanism of mass transfer is considered to be the fat migration through the volume of products through the capillaries. The maximum migration rate of the liquid fat phase is at a storage temperature of 23-25 ° C in samples without transisomers of unsaturated fatty acids. Its reduction is possible with the introduction of 20-30% lauric acid into the fat fraction of products. The crystalline structure of the confectionery fats included in the candy fillings has a significant effect on the migration rate of the liquid fat phase into the glaze. The smallest one corresponded to fats in the β-polymorphic form with an admixture of no more than 3% crystals in the β'-polymorphic form. The specific rate of fat migration has been calculated taking into account the size of a glazed sweets model samples. When in storage temperature increases from 18 to 27 ˚С, it increased 1.7 times. The results of studies of changes in the composition of fatty acids of model samples individual parts of glazed sweets during storage at temperatures of 18 and 27 °C are presented. The proposed approach makes it possible to predict the fat migration processes rate. The comprehensive assessment methodology, which includes the determination of physical and chemical quality indicators during storage, the regularities of fat migration and microbiological changes, will justify the requirements for the technology parameters and the recipe composition of glazed sugary confectionery products with a given expiration date.

scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

scholarly journals Cis- and Trans-Unsaturated Fatty Acids in Domestic Margarine

1981 ◽  
Vol 34 (6) ◽  
pp. 551-554
Author(s):  
Hiromu KANEMATSU ◽  
Takenori MARUYAMA ◽  
Takahisa OKAMOTO ◽  
Isao NIIYA
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Trans Unsaturated Fatty Acids ◽  
Cis And Trans

Incorporation of Positional Isomers of cis- and trans-Octadecenoic Acids into the Acyl Lipids of Cultured Soya Cells

1978 ◽  
Vol 33 (3-4) ◽  
pp. 303-304 ◽  
Author(s):  
Ingolf Richter ◽  
Nikolaus Weber ◽  
Helmut K. Mangold ◽  
Kumar D. Mukherjee
Keyword(s):  
Fatty Acids ◽  
Cell Suspension ◽  
Cell Suspension Cultures ◽  
Suspension Cultures ◽  
Positional Isomers ◽  
Trans Isomers ◽  
Trans Isomerization ◽  
Acyl Lipids ◽  
Octadecenoic Acids ◽  
Cis And Trans

Cell suspension cultures of soya were incubated with cis-[1-14C]octadecenoic acids and trans- [1-14C]octadecenoic acids, each of known composition with regard to positional isomers. Each of the positional isomers ranging from ⊿8- to ⊿15-as-octadecenoic acids and ⊿7- to ⊿16-frans-octadecenoic acids was readily incorporated into the acyl lipids of the cells, yet, the ⊿9 cis- and the ⊿9-trans-isomers were the pre­ferred substrates, cis-trans Isomerization did not occur during the incorporation of the fatty acids into the acyl lipids.

Hydrolysis of 2-acyl-sn-glycero-3-phosphocholines in guinea pig heart mitochondria

1990 ◽  
Vol 68 (9) ◽  
pp. 1090-1095
Author(s):  
Ketan Badiani ◽  
Leona Page ◽  
Gilbert Arthur
Keyword(s):  
Fatty Acids ◽  
Guinea Pig ◽  
Molecular Species ◽  
Unsaturated Fatty Acids ◽  
Heart Mitochondria ◽  
Molar Ratio ◽  
Guinea Pig Heart ◽  
Rate Of Hydrolysis ◽  
The Individual ◽  
Hydrolysis Of

Although both 2-acyl-sn-glycero-3-phosphocholine and 1-acyl-sn-glycero-3-phosphocholine may be produced from phosphatidylcholine hydrolysis, studies on the former have lagged behind that of the latter. In this study a lysophospholipase A2 that hydrolyses 2-acyl-sn-glycero-3-phosphocholine has been characterized in guinea pig heart mitochondria. The lysophospholipase A2 activity was not dependent on Ca2+ and was inhibited differentially by saturated and unsaturated fatty acids. This lysophospholipase A2 activity was able to discriminate among different molecular species of 2-acyl-sn-glycero-3-phosphocholines when they were presented individually or in pairs. The order of decreasing rates of hydrolysis of different molecular species of 2-lysophosphatidylcholines, when the substrates were presented singly, was 18:2 > 20:4 > 18:1 > 16:0. A differential inhibition of the rate of hydrolysis of the individual substrates was observed when the substrates were presented in pairs. The degree of inhibition was dependent on the molar ratio of the mixed substrates. The characteristics of the enzyme suggest that involvement in the selective release of fatty acids from mitochondrial phosphatidylcholine would depend on a high selectivity of phospholipase A1 for different molecular species of phosphatidylcholine. A lysophospholipase A1 activity was also characterized in the mitochondria with a distinct acyl specificity from the lysophospholipase A2. Other characteristics of the two lysophospholipases suggest that the two reactions are not catalysed by the same enzyme.Key words: lysophospholipases, mitochondria, fatty acid relase, heart.

Mixed monolayers of simple saturated and unsaturated fatty acids

1977 ◽  
Vol 30 (3) ◽  
pp. 511 ◽  
Author(s):  
AI Feher ◽  
FD Collins ◽  
TW Healy
Keyword(s):  
Fatty Acids ◽  
Mole Fraction ◽  
Saturated Acid ◽  
Unsaturated Fatty Acids ◽  
Hydrophobic Interactions ◽  
Saturated Fatty Acids ◽  
Mixed Monolayers ◽  
Mixed Films ◽  
Pressure Area

The conventional surface pressure-area per molecule isotherms of single and binary films in the acid series, (Z)-octadec-9-enoic (?oleic?), its (E) isomer (?elaidic?), octadecanoic (?stearic?) and eicosanoic (?arachidic?), have been obtained up to and including collapse. While the films formed from binary mixtures of saturated fatty acids were ideal at all mole fractions, the binary films formed with a saturated acid and the (E) isomer of octadec-9-enoic acid produced negative deviations from ideality; films of a saturated acid and the (Z) isomer produced positive deviations from ideality. Mixed films of the two unsaturated acids showed negative deviations at low mole fraction of (Z) isomer and positive deviations at low mole fraction of the (E) isomer. The role of chain stereochemistry and the effect of (Z) and (E) double bonds on hydrophobic interactions in mixed monolayers is considered.

Changes in dietary intake and food sources of saturated and cis and trans unsaturated fatty acids in Costa Rican adolescents: 1996 versus 2006

Nutrition ◽  
2013 ◽  
Vol 29 (4) ◽  
pp. 641-645 ◽  
Author(s):  
Rafael Monge-Rojas ◽  
M. Catalina Aragón ◽  
Anne Chinnock ◽  
Hannia Campos ◽  
Uriyoán Colón-Ramos
Keyword(s):  
Fatty Acids ◽  
Dietary Intake ◽  
Unsaturated Fatty Acids ◽  
Costa Rican ◽  
Food Sources ◽  
Trans Unsaturated Fatty Acids ◽  
Cis And Trans

scholarly journals Antioxidant effect of Chondrus crispus and Lentinula edodes on different margarines

2021 ◽  
pp. 113-126
Author(s):  
Helen Sofia Carvache Meneses ◽  
Jessica Mura ◽  
Juan José Serra Bisbal ◽  
Irene Sarrion Sos ◽  
Carmen Fagoaga Garcia
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Food Industry ◽  
Lentinula Edodes ◽  
Unsaturated Fatty Acids ◽  
Chemical Compounds ◽  
Natural Antioxidants ◽  
Chondrus Crispus ◽  
Qualitative And Quantitative ◽  
Different Temperatures

Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.

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